Description
These Keto “Popcorn” Cheese Puffs are a delicious, low-carb snack made by baking sharp cheddar cheese cubes until they puff up and become crispy. Perfectly golden and crunchy, they make a satisfying treat with optional seasonings like garlic powder, smoked paprika, or chili powder to add extra flavor.
Ingredients
Scale
Cheese
- 1 cup cubed sharp cheddar cheese (cut into 1/2-inch cubes)
Optional Seasonings
- Garlic powder, to taste
- Smoked paprika, to taste
- Chili powder, to taste
Instructions
- Prepare Cheese Cubes: Place the 1/2-inch cubed sharp cheddar cheese on a parchment-lined baking sheet, spacing the cubes apart to allow room for expansion during baking.
- Dry Cheese: Let the cheese cubes sit uncovered at room temperature for 24 to 48 hours to dry slightly. This step reduces moisture content, which helps the cheese puff up better when cooked.
- Preheat Cooker: Preheat your oven or air fryer to 375°F (190°C) to get ready for baking or air frying the cheese cubes.
- Cook Cheese Cubes: Bake or air fry the cheese cubes for 5 to 7 minutes, watching carefully. The cubes will puff up and turn golden and crispy.
- Cool Down: Remove the cheese puffs from heat and allow them to cool for a few minutes; they will continue to crisp as they cool.
- Season and Serve: Sprinkle the cheese puffs with optional seasonings like garlic powder, smoked paprika, or chili powder if desired. Serve immediately or store in an airtight container for up to a few days.
Notes
- Drying the cheese at room temperature is essential for achieving the perfect puff and crisp texture.
- Keep a close eye when baking as cheese can quickly go from golden to burnt.
- These cheese puffs are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Feel free to experiment with different seasonings to customize flavor according to your preference.
- Use sharp cheddar for the best puffing and flavor; other hard cheeses might work but can vary in result.
